<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="444314" val="84295">葡式蛋挞</h1><div class="bmayi mbm" >
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					阿宝素来以低调自称每次做的点心,问他好不好吃,都是"好吃"两个字草草了结,可是吃到这个蛋挞的时候,边吃边发出诡异的呻吟,一面享受着,一面喊:"求求你,老婆,别再做这么好吃的东西了, 我真的要变猪了!" 嘿嘿, 华丽的低碉, 还是要感谢君之那无敌的方子,之前做过一次别的方子, 那个时候就觉得美味的不得了, 吃到这个的时候, 才知道以前什么是真正美味的蛋挞，真的是酥的掉渣，拿起来都要小心的，真是怎么吃都没个够啊.....
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												<table width="100%" border="0" cellspacing="0" cellpadding="0" class="retamr">
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
					</tr>
					<tr><td class="lirre">						<span><label   class="fcbm inblok">低筋粉</a></label></span><span class='right'>220克</span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>180克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>125克</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>1.5克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">细砂糖</label></span><span class='right'>5克</span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>40克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">高筋粉</a></label></span><span class='right'>30克</span>
					</td><td>						<span><label   class="fcbm inblok">淡奶油</a></label></span><span class='right'>180克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">低筋面粉</a></label></span><span class='right'>15克</span>
					</td><td>						<span><label   class="fcbm inblok">蛋黄</a></label></span><span class='right'>4个</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">细砂糖</label></span><span class='right'>80克</span>
					</td><td>						<span><label   class="fcbm inblok">牛奶</a></label></span><span class='right'>140克</span>
					</td></tr>				</table>
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					<h2>葡式蛋挞的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/4/3/0/yuan_842951.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 低筋粉220g和糖5g、盐1.5g混合，将40克黄油放于室温使其软化，加入面粉中。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/3/0/5/yuan_842952.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 倒入清水，揉成面团。水不要一次全部倒入，而需要根据面团的软硬度酌情添加。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/2/c/1/yuan_842953.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 揉成光滑的面团。用保鲜膜包好，放进冰箱冷藏松弛20分钟。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/6/7/0/yuan_842954.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 把180克裹入用的黄油切成片，放入保鲜袋排好。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/f/c/yuan_842955.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 用擀面杖把黄油压成厚薄均匀的一大片薄片。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/4/2/7/yuan_842956.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 把松弛好的面团取出来，案上施一层防粘薄粉，把面团放在案板上，擀成长方形，长大约为黄油薄片宽度的三倍，宽比黄油薄片的长度稍宽一点。把黄油薄片放在长方形面片中央。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/b/5/6/yuan_842957.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 把面片的一端向中央翻过来，盖在黄油薄片上。把面片的另一端也放过来。这样呈三折状。这样就把黄油薄片包裹在面片里了。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/9/f/b/yuan_842958.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 把面片的一端压死，手沿着面片一端贴着面皮向另一端移过去，把面皮中的气泡从另一端赶出来，避免把气泡包在面片里。手移到另一端时，把另一端也压死。用擀面杖再次擀成长方形。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/1/1/2/yuan_842959.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 像叠被子一样，将面皮的一端向中心折过来。将面皮的另一端也向中心翻折过来。再把折好的面皮对折。这样就完成了第一轮的4折。</p>
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													<p class="p1"><span class="fwb">10.</span> 四折好的面片，包上保鲜膜，放入冰箱冷藏松弛20分钟左右。</p>
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													<p class="p1"><span class="fwb">11.</span> 松弛好的面片拿出来，重复第11-13步，再进行4折两轮。一共进行3轮4折。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/7/9/8/yuan_8429512.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">12.</span> 把三轮4折完成的面片擀开成厚度约0.3CM的长方形。千层酥皮就做好了。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/d/c/9/yuan_8429513.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">13.</span> 把千层酥皮沿一边卷起，卷好后盖保鲜膜放冰箱冷藏10分钟。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/6/8/6/yuan_8429514.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">14.</span> 取出后用刀切成约1厘米宽的小剂子，拿起小剂子在面粉里沾一下。放入蛋挞模。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/4/6/4/yuan_8429515.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">15.</span> 大拇指将挞皮捏成挞模形状，要底非常的薄。静置20分钟松弛。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/1/b/2/yuan_8429516.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">16.</span> 制作蛋挞水：淡奶油与牛奶混合，加入细砂糖与炼乳，加热搅拌至砂糖溶解。冷却至不烫手后，加入蛋黄与低筋面粉，搅拌均匀即可。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/e/b/d/yuan_8429517.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">17.</span> 倒入挞水7分满。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/7/b/1/yuan_8429518.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">18.</span> 入烤箱220度，25分钟。</p>
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					<h2>小贴士</h2>
					<p>新手不妨用麦淇淋开酥，动物黄油容易漏酥。</p>
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